I've recently found the joys of stropping (leather/ chromium oxide) my gyuto at work in-between sharpening sessions. It works great except for the belly to tip section of the blade is difficult to hone to a good edge. Is it because it requires more work due to the fact that this part of the knife sees more contact with the poly board? Or is there a different technique to strop the belly? Bit of both?

Benuser

09-01-2011, 06:04 PM

Just lift, as an inverse movement to the one when you're sharpening. If your sharpening movement starts at the heel, you will start stropping at the tip.